Rosalyn Carter's Strawberry Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those. Ingredients:
1 (18 ounce) box white cake mix |
1 (3 1/2 ounce) box strawberry gelatin |
3/4 cup vegetable oil |
1 cup nuts, chopped (optional) |
4 eggs |
2 tablespoons flour |
1 (10 ounce) package frozen sliced strawberries, thawed |
1/2 pint heavy cream, whipped |
Directions:
1. Preheat oven to 350°F
2. spray a 10 cup Bundt pan.
3. Combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries in large bowl. Beat on medium-high speed for 3 minutes or until well blended.
4. Pour batter into pan and bake for 55 to 65 minutes.
5. Cool 10 minutes on rack.
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